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Chilled Cantaloupe & Basil Soup

Chilled Cantaloupe & Basil Soup

Name: Chilled Cantaloupe & Basil Soup
Yield: 4 servings
Ingredients: 1 medium cantaloupe melon, rind removed and cut into chunks, reserve one chunk for garnish; ¼ cups Tre Stelle® Mascarpone Cheese; ½ cups plain greek yogurt; 1 tbsp fresh ginger, grated; 1 medium lemon, juiced; 1 pinch nutmeg or cinnamon; 4 medium fresh basil leaves, plus a few sprigs to garnish; ½ tsp sea salt; 1 cup Tre Stelle® Bocconcini Cheese Mini Mini, drained

10 mins

#trestellekitchenhack - omit the nutmeg or cinnamon and try this recipe with summer ripe seedless watermelon; top with Tre Stelle® Feta, crumbled!

Instructions

- Add the cantaloupe to a blender or a food processor.
- Add Mascarpone, ginger, lemon juice, salt, nutmeg or cinnamon, yogurt and basil leaves.
- Purée until smooth; taste and add salt.
- Place in a bowl, cover and refrigerate for at least one hour.
- Dice reserved chunk of cantaloupe.
- Pour soup into serving bowls or glasses.
- Garnish with diced cantaloupe and equal amounts of mini Bocconcini and reserved basil leaves.
Serve and enjoy!

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